1 cup very ripe bananas or 1 cup very ripe plantain, sliced
1 cup yellow onion, chopped
1 cup leek, white and pale green parts, chopped
1 cup chopped celery
3/4 cup carrot, chopped
2 garlic cloves, minced
1 tablespoon lemongrass, puree
1/2 teaspoon hot chili paste (sambal oelek is suggested)
1 teaspoon cumin powder
1 cup fresh orange juice
3 1/2 cups fresh vegetable stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup fresh cilantro, chopped
salt
pepper
Directions
1 NOTE: Soup can be prepared one day ahead then reheated.
2 In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
3 Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
4 Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
5 Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
6 Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
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